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whipped cream Archives | A Tipsy GiraffeA Tipsy Giraffe

Devil’s Food Cake

Happy Mother’s Day everybody!

Devil's Food Cake

Today is Mother’s Day in the UK and to celebrate I made my mum a yummy devil’s food cake, complete with fresh whipped cream, chocolate ganache and chocolate truffles! If you’re gonna do chocolate, you may as well go all out! This recipe will be for the devil’s food cake, you can pair it with whatever you like of course (white cloud frosting is an excellent pairing)!

Devil's Food Cake

I got this recipe from Sally’s Baking Addiction, and I can tell you right now I didn’t change a thing! I adore her blog and all of her recipes (her cookbook is on my wish list on amazon too!), you should definitely check her out.

Devil's Food Cake

This recipe calls for a cup of strong, hot coffee. Coffee is one of those things that brings out the flavours in chocolate, you add it to your chocolate cake recipe and instantly you’ve intensified your chocolate goodness! This is actually the first time I’ve added coffee to chocolate cake, which is terrible I know, but I have this crazy aversion to coffee I violently hate it. And although I knew in theory that I wouldn’t be able to taste the coffee, I was convinced I would be able to! Of course, I couldn’t taste it at all in this cake and I’m now cursing myself for being such a baby and not doing this sooner. This cake is so rich and fudgy and just delightful, everything a devil’s food cake should be!

Devil's Food Cake

I said above that I didn’t change anything in this recipe and there’s good reason for that. Every single ingredient is perfectly matched with what you want this cake to come out like. The oil makes it lovely and moist, butter would only distract from the deep chocolate flavour. You want to use natural unsweetened cocoa for this cake, do not use dutch processed or the bicarb won’t react with the cocoa and you won’t get that gorgeous reddish tint and that distinctive flavour. And if you take away the buttermilk you won’t get such a moist crumb (Sally said to trust her on that and I did!). Then of course without the coffee that chocolate certainly won’t hit you so hard. All that’s left are your sugar, flour and eggs – you of course need the eggs to be room temperate as is true with pretty much any baking. If, like me, you always forget to take your eggs out of the fridge you can bring them to room temperature by letting them sit in warm to hot water for about 5 minutes.

Devil's Food Cake

This cake has a nice quick bake on it too, you definitely don’t want to over bake it and take away any of that moistness (count how many times I’ve said “moist” in this post!). Share the batter between two 9″ sandwich tins and bake for about 25 minutes or until your cake tester comes out clean. My cake is actually a 6″ as I made cupcakes out of it too! You can then fill and ice it with whatever you love with chocolate, my pairings definitely made it all that much richer but I think this cake would be great with milk chocolate frosting as Sally had it or even vanilla, yum!

Devil's Food Cake

This one’s for you mum, thanks for being the best mum ever! (and she enjoyed it very much!)

[recipe title=”Devil’s Food Cake”]

Ingredients

  • 1 and 3/4 cups plain flour
  • 1 and 3/4 cups caster sugar
  • 3/4 cup unsweetened cocoa powder (not dutch processed)
  • 1 tsp baking powder
  • 2 tsp bicarbonate of soda (baking soda)
  • 1 tps salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup freshly brewed strong hot coffee

Method

  • Preheat oven to 350F/170C. Grease and line two 9″ cake pans
  • Sift together the flour, sugar, cocoa, baking powder, bicarb and salt and set aside
  • Combine the buttermilk, oil, eggs and vanilla using a stand mixer or hand mixer then gradually add the dry ingredients with the mixer on low. Add the coffee. You will have a very thin, water like batter – don’t worry, it’s supposed to be like that!
  • Pour the batter evenly between the tins and bake for approx 25 mins or until your cake tester comes out clean.
  • Leave to cool in pan for 5 minutes, then turn out on wire rack and leave to cool completely before filling and frosting

[/recipe]
Devil's Food Cake

 

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Banoffee Pie

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As you probably know, yesterday was Pi Day. I’ll take any excuse to eat pie and it has no calories if I make it myself, right? I went with Banoffee Pie because it’s so yummy and there’s no need to fuss with any pastry if you don’t want to. Banoffee Pie is an English dessert, it’s made from bananas, toffee and fresh whipped cream. Mine also has an oreo crust and shaved chocolate because I’m a firm believer that chocolate makes almost everything better!

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In case you hadn’t guessed it yet, it gets its name from smooshing banana and toffee together, like a perfect marriage that rivals even your biggest OTP!

I did make this pie on Pi day, but we had a busy day yesterday and after stuffing our face with these amazing black bean flautas (I know this is a baking blog, but you definitely need to try them they’re so good) it was 11:30pm by the time I finished baking the pie, hence why you’re getting this post a day late!

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It’s been a very stressful few days for me. I’m in Atlanta right now and I was supposed to fly home to the UK on Thursday night, but I got to the airport only to be told by the checking in agent that they wouldn’t allow me to fly because my passport had been damaged! And I can tell you this now, it’s a very scary thing to be told you’re being denied permission to fly! It’s going to work out okay, I’m still in the US but I’m taking a trip to the British Embassy on Tuesday to get an emergency travel document so I can fly home without a valid passport on Thursday. It’s going to cost me a small fortune and I’m missing a Fall Out Boy concert, but that’s where pie comes in to make me feel better!

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The caramel toffee in a banoffee pie is traditionally made by boiling cans of condensed milk but I have never made it that way, it’s not that hard to do but I’m too impatient to wait the few hours it takes – plus there’s also a danger the can could explode if you don’t keep it fully submerged and that sounds like something that would happen to me! I made my caramel by cooking butter, brown sugar and condensed milk until a caramel formed. I’ll be honest with you, I did over cook mine a little and so I ended up with a very hard caramel, which isn’t necessarily bad it’s just a bit hard to eat in pie form! You want to remove it from the heat once it turns thick and golden.

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I used an oreo crust, which I just made by crushing whole oreos and mixing them with melted butter (you can crush them in a food processor or, if your food processor is full of spicy avocado dip like ours was, you can get your happy helper to crush them in a bag like I did, thanks Leah!). Then you press it into your pan and allow to cool and harden. You then pour in the caramel and top with a few banana slices (I like some of the banana to get all set in the set caramel yum) and put in the fridge for at least an hour, until completely cooled. Then top with more sliced bananas, whip up some cream and stir in yet more sliced bananas and spoon it over the pie, then just decorate with shaved chocolate

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You can, of course, present this much more neatly. You can pipe on the whipped cream and arrange the bananas on top in pretty patterns instead of stirring them into the cream, but I like it all mixed up in the cream. And honestly, I like the messy rustic look for this pie! You obviously want to keep it chilled, just take it out of the fridge about 15 minutes before you plan to serve it. If you’ve never had banoffee before, trust me you’re gonna love it. There’s something about banana and toffee together that tastes so good, honestly toffee without banana just tastes wrong to me! It’s the perfect end to a very stressful week!

[recipe title=”Banoffee Pie”]

Ingredients

For the base:

  • 300g Oreos, finely crushed
  • 90g melted butter

For the toffee:

  • 100g butter
  • 100g light brown sugar
  • 1 can of sweetened condensed milk (396g can)

For the topping:

  • 3 ripe bananas, sliced
  • 250ml double cream
  • Shaved chocolate

Method

  • Grease a 22cm springform tin and line the bottom with parchment paper.
  • Mix the butter and crushed Oreos and press into the tin to make the crust. Place in the fridge while you make the toffee caramel
  • To make the toffee, melt the butter and sugar in a non stick pan over a low heat, stirring continuously.
  • Once the butter is melted and the sugar is dissolved, add the condensed milk and mix well.
  • Bring to a rapid boil, stirring constantly, until you get a thick golden caramel (about 5 mins)
  • Pour onto the Oreo base and press a few banana slices into the toffee, allow to cool, chill for at least an hour
  • Remove the pie from the tin and transfer to your serving plate
  • Place more banana slices over the top, lightly covering it
  • Whip the cream until you have stiff peaks and gently stir in the remaining sliced bananas
  • Spoon the cream over the top and sprinkle shaved chocolate over the top (you can use a grater to do this or, to get curls, run a potato peeler down the edge of a bar of chocolate)
  • Keep chilled and remove from fridge 15 minutes before serving

[/recipe]
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